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1
For the torte:.
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Preheat oven to 350 degrees.
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Grease and flour two 9-inch cake pans.
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In a double boiler, melt the chocolate squares slowly.
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Remove from heat and stir in butter, vanilla, and salt until smooth and cool.
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Add egg yolks and whisk until blended.
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Beat the egg whites until soft peaks form.
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On high speed, beat in the sugar until stiff glossy peaks form.
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Gently fold chocolate mix into the egg whites.
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Fold in 1/3 cup of flour at a time, being careful not to overmix and deflate the egg whites.
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Bake for 45 minutes or until the cake springs back.
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Cool on a wire rack for 15-20 minutes; turn cakes out to cool completely.
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Fluff:.
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In a 1 quart saucepan, place gelatin, salt, and 1/4 cup sugar.
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In a small bowl, beat egg yolks with the milk.
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Stir into the gelatin mixture and cook on low heat, stirring constantly until mix is thickened and coats the back of a spoon.
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Remove from heat and whisk in vanilla.
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Place in the freezer to quick-chill.
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Meanwhile, beat egg whites to soft peaks.
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Sprinkle in the remaining 1/4 cup sugar.
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Refrigerate.
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Whip the whipping cream in a chilled bowl.
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Remove the egg mixture from the freezer and beat again until smooth.
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Fold in the egg whites and whipping cream.
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Cover surface with plastic wrap to prevent a skin and refrigerate until assembly.
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For chocolate glaze (prepare this at the last minute):.
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27
In a double boiler, melt ingredients, whisking until smooth.
